Sauer Kraut - Hilga 2.0 (02/04/21) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 large heads of green cabbage, cleaned, cored and sliced (should weigh abt 5# after cleaning, coring and slicing)
1 tsp caraway seeds, divided
2 tsp black pepper, divided
2 tsp black peppercorns (optional), divided
4 Tbsp pickling salt
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Directions: |
Directions:Across two large mixing bowls add the following:
4 large heads of green cabbage; peeling off the denser outer leaves. Wash, core & slice the cabbage using a food processor slicing disc or slice by hand. Place half of sliced cabbage in each of the two large bowls. The weight of the cabbage was about 1725g - 1733g. Total weight of sliced and cored cabbage should be around 5#.
To each bowl add about 2 Tbsp pickling salt. To do this distribute the salt throughout cabbage by pouring in 1/2 on bottom half of cabbage and top with remaining. Remember you put 2 Tbsp in each bowl.
Let the salted cabbage sit for 10-15 minutes then across the next 20 minutes start mashing the cabbage by hand to get the water to come out. Work each bowl for 3-4 minutes then switch to the other bowl. Go back and forth between the 2 bowls; let the cabbage rest about 5 minutes between each mashing effort.
After the 20 minutes verify the liquid. If really wet mix in the following to each bowl:
1/2 tsp caraway seeds
1 tsp black pepper
1 tsp black peppercorns (optional)
If too dry crush again for 5 more minutes.
Remember the above adding is done to each of the 2 bowls.
Once all of the ingredients are added, add the above cabbage mix with the liquid to E-Jen box.
Place larger of the two inner lids on cabbage, pushing down. Add the smaller of the 2 inner lids with inner plug not plugged in; pushing down removes air and compress cabbage. You should see cabbage liquid come up through the plug.
If the cabbage liquid doesn't cover cabbage add a 2% salt water to cover (to make this solution heat 1tsp salt to 1 c water and mix salt in water; let this cool before adding to E-Jen).
Re-position inner lid after adding additional salt solution.
Place the eJen in a room where it's not in direct sunlight and maintains a moderate temperature (we keep ours in the pantry).
Check every day for first 3 days to make sure inner lids are on tight and cabbage is compressed and covered with salt solution.
Test after a week for desired flavor. Typically we let it sit for 7 weeks before using. Once your sour level is achieved you take the eJen and place it in the frig. The cold temperature will stop the fermentation process. I keep the inner lids down tight to jeep excessive air off of it. |
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Number Of
Servings: |
Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:7 weeks |
Personal
Notes: |
Personal
Notes: I used an eJen to ferment the cabbage. Once the level of sourness is achieved you stop the fermentation by putting the eJen in the frigerator.
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